Blanquette of Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A blanquette of chicken should be light in colour with a contrast in the sauce provided by the darker mushrooms. To preserve the colour of the sauce, only the mushroom stalks are used during the first stages of the recipe. The mushroom caps are cooked separately and added later.


  • 4 chicken joints
  • 1 onion, peeled and cut in quarters
  • 225 g/8 oz button mushrooms
  • 6 dl/1 pint chicken stock
  • 25 g/1 oz butter
  • 25 g/1 oz flour
  • 1 egg yolk
  • 2–3 tablespoons single cream
  • squeeze of lemon juice
  • salt and freshly milled pepper
  • chopped parsley


    Trim the chicken joints and place in a saucepan with the onion. Wipe the mushrooms and trim the stalks level with the caps. Add the stalks to the pan and reserve the mushroom caps. Add the stock and bring to the boil. Cover and simmer for 45 minutes or until the chicken is tender. Lift the cooked chicken from the pan. Strain the stock and reserve 4 dl (¾ pint) for the sauce. Remove the chicken flesh from the bones and discard the skin and the onion and mushroom stalks.

    Melt the butter in a saucepan and stir in the flour. Cook gently over low heat for 1 minute, then gradually stir in the reserved chicken stock. Beat well all the time to get a smooth sauce. Bring up to the boil and simmer gently for 5 minutes. Meanwhile place the mushroom caps in a small saucepan, cover with cold water and bring just up to the boil. Drain the mushrooms and add to the sauce along with the pieces of chicken flesh. Allow to heat through.

    Blend the egg yolk with the cream and stir into the chicken blanquette. Add a squeeze of lemon juice to sharpen the flavour. Heat through but do not boil. Check the seasoning of salt and pepper and serve sprinkled with chopped parsley. Plain boiled rice goes well with this.